Entertaining alfresco? Serve up this salmon starter with crust brioche.
Preheat grill to high. Cut brioche and place on oven tray and drizzle with oil. Grill until golden on both sides. Set aside.
Bring a large saucepan of water to the boil over high heat. Add the asparagus and peas and blanch for 3 minutes. Drain and cool in a bowl of iced water.
In a boil add 1 tbs of mayonnaise with the crab meat and set aside until serving.
For dill vinaigrette, combine ingredients in a mortar and pestle, pound to combine, season to taste.
Dice salmon into 1cm cubes; combine with capers, ½ tbsp vinegar, eshallot, lemon rind and juice. Season to taste.
To serve, place salmon mixture in a ring mould, top with 1 tbsp of crab meat and mayonnaise. Combine the cooled peas and asparagus and some of the dill vinaigrette. Place around the salmon and serve with some crust brioche.
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